This soufflé is not only absolutely delicious, but light and beautiful. Your guests will be impressed every time this brunch dish is served. So grab your fork and dig in to this little taste of Florence! -Jenny Flake of Gilbert, Arizona
- 6 egg whites
- 3/4 cup onion and garlic salad croutons
- 1 small onion, finely chopped
- 1/4 cup finely chopped sweet red pepper
- 2 ounces thinly sliced prosciutto, chopped
- 2 teaspoons olive oil
- 2 cups fresh baby spinach
- 1 garlic clove, minced
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/4 cups fat-free milk
- 1 egg yolk, lightly beaten
- 1/4 teaspoon cream of tartar
- 1/4 cup shredded Italian cheese blend
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
- In a food processor, process croutons until ground. Sprinkle evenly onto the bottom and 1 in. up the sides of a greased 2-qt. souffle dish; set aside.
- In a large saucepan, saute the onion, red pepper and prosciutto in oil for 3-5 minutes or until vegetables are crisp-tender. Add spinach and garlic; cook just until spinach is wilted. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Transfer to a large bowl. Stir a small amount of hot mixture into egg yolk; return all to the bowl, stirring constantly. Cool slightly.
- Add cream of tartar to egg whites; beat until stiff peaks form. Fold into vegetable mixture. Transfer to prepared dish; sprinkle with cheese.
- Bake at 350° for 35-40 minutes or until top is puffed and center appears set. Serve immediately. Yield: 4 servings.
Originally published as Florence-Inspired Souffle in Light & Tasty April/May 2007, p41
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